Zobrazeno 1 - 6
of 6
pro vyhledávání: '"N M, Sarbon"'
Publikováno v:
Food Reviews International. :1-23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bf319acde7fc35da135bdea35bb4dc7
https://doi.org/10.1080/87559129.2022.2069258
https://doi.org/10.1080/87559129.2022.2069258
Publikováno v:
Food Research. 5:225-235
The present study aimed to investigate the effect of silver catfish (Pangasius sp.) protein hydrolysate (SCPH) on physicochemical properties and oxidative stability of emulsion sausage prepared from shortfin scad (Decapterus macrosoma). The SCPH with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a101a75c8e77888e716e766ad9898ac2
https://doi.org/10.26656/fr.2017.5(3).354
https://doi.org/10.26656/fr.2017.5(3).354
Publikováno v:
Journal of food science and technology. 55(11)
The aim of this study is to investigate the effect of pH levels on functional properties of various molecular weights of eel (Monopterus sp.) protein hydrolysate (EPH). The eel was enzymatically hydrolyzed and fractionated through membranes filter (1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6c97923ab5eeac7a16ab4d3d542f30f1
https://pubmed.ncbi.nlm.nih.gov/30333657
https://pubmed.ncbi.nlm.nih.gov/30333657
Publikováno v:
International Food Research Journal; Jun2019, Vol. 26 Issue 3, p903-911, 9p
Autor:
N. A., Rahim, N. M., Sarbon
Publikováno v:
International Food Research Journal; Jun2019, Vol. 26 Issue 3, p883-891, 9p
Publikováno v:
IOP Conference Series: Materials Science & Engineering; Oct2018, Vol. 440 Issue 1, p1-1, 1p